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These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. They’re festive and perfect for the holidays.
I can’t believe it’s already December! It’s been so fun celebrating recent holidays (Halloween and Thanksgiving) with a little one and I know Hanukkah and Christmas are going to be just as exciting, if not more! Liv is one now so she takes in everything around her and she definitely adds a new layer of joy to everything.
As we head into the holiday season, I’ve been baking up a storm per usual and am so excited to share this classic thumbprint recipe… with an Eating Bird Food twist! I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.
No one will know these cookies are grain-free, gluten-free and made with only 6 ingredients. I promise!
The shortbread cookie is based off my almond flour crescent cookie recipe except there’s a yummy jam center. The end result is a decadent, perfectly chewy and festive cookie that everyone will love.
Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.
These cookies are grain-free and gluten-free thanks to the almond flour and the texture is spot on! Perfectly chewy, yet slightly crunchy… need I say more? Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.
I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year. They make simple, clean, wholesome products and they’re my go-to for whole grains (I always buy Bob’s Red Mill oats) and flours!
I’ve met the founder, Bob, several times and he’s amazing. He started the business with his wife Charlee in 1978 and they are still involved today. They have an “honest-to-goodness” approach that I really do feel through their branding, marketing, and products. You can find Bob’s Red Mill at most major grocery stores but be sure to check out their website for specific products.
Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms. It will seem a little dry at first, but just keep mixing!
Scoop the dough – Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough onto a baking sheet lined with parchment paper. Use your thumb to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
Bake – Bake cookies for 10-12 minutes at 350ºF, until they start to turn a light golden brown on the bottom. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before serving.
After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. For storing in the freezer, layer cookies between parchment paper and freeze in an airtight container for up to 3 months.
Watch how to make thumbprint cookies on my stories.
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Made these tonight. Very tasty and appreciate that they didn’t have eggs so my toddler could handle the dough a little bit. They spread more than I expected so keep in mind.
WOO! I am so happy that this recipe worked out for you and was able to be enjoyed by your toddler too, Jess. Thank you for your review + star rating, I so appreciate it!
I cant wait to try this recipe. Just wondering if I could sub applesauce for the ghee to lower the fat content? I’m a GF DF cardiac patient. Thank you
Hi Kathy – I do know applesauce can be subbed for butter/ghee in certain recipes, but I haven’t tried it for these cookies, so I’m not sure how they would turn out. The texture/consistency might change, but definitely let me know if you try it and how they turn out!
Can I add sugar instead of apple maple syrup..I don’t hv either honey r maple syrup
It might change the consistency of the cookies using a dry sugar instead of a liquid one, so I’m not sure I would recommend it. But let me know if you decide to try it and how the cookies turn out!
This is a perfect cookie recipe for my GF, low-sweetness lifestyle and so fast to make! I’ve tried it with many different jams and they are always delish. Thanks so much for my new favorite, go-to cookie recipe. 🙂
These are amazing! So simple to make, followed the recipe and did not need to change anything at all.
Great! Glad these worked for you! Thank you for leaving me a comment and review as well.
Followed the measurements exactly as directed btw. They formed dough perfectly and didn’t spread at all.
Thanks for sharing, Elise!